• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Provencal Artichoke Ragout with Tomatoes, Peppers and Garli

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 2 Lemons; cut in half
  • 18 sm Purple artichokes OR 6 globe
  • -artichokes
  • 1 tb Olive oil
  • 2 md White onions; chopped
  • 1 Whole head of garlic; cloves
  • -separated
  • 1 Clove crushed slightly; and
  • -peeled
  • 2 md Red bell peppers
  • Salt; to taste
  • 2 lb Tomatoes; fresh or canned,
  • -peeled, seeded and chopped
  • Freshly ground pepper; to
  • -taste
  • 1 ts Fresh thyme leaves; or half
  • -as much dried thyme
  • 1 Bay leaf
  • 1 c Dry white or rose wine
  • 2 c Simmering water; as needed
  • 1/4 c Chopped fresh parsley


Prepare artichoke hearts: Fill a bowl with water and add the juice of one
of the lemons. Trim the stems off the artichokes and cut off the tops with
a sharp knife. Trim off the spiny tips of the outer leaves with scissors
and rub the cut parts with the remaining lemon. Cut small artichokes in
half, large artichokes into quarters and gently scoop out the spiny chokes.
Rub the cut sides with lemon and place in the bowl of water as you go

Make a sauce: Heat the oil in a large heavy-bottomed nonstick skillet or
casserole over medium-low heat and add the onions. Cook, stirring, until
tender, about 5 minutes. Add the garlic, peppers, and a little salt and
stir together for about 5 minutes, until the garlic begins to color and the
peppers begin to soften. Add the tomatoes, more salt if desired, and
pepper. Cook, stirring often, for about 10 minutes until the tomatoes have
cooked down a bit and are fragrant.

Stew artichokes: Drain the artichokes and add to the pot along with the
thyme, bay leaf, and wine. Bring to a simmer, add 1 cup simmering water,
cover, and simmer for 30 minutes. Check the mixture and add another cup of
simmering water if the liquid has evaporated. Continue to simmer, covered,
for another 15 to 30 minutes, until the artichokes are tender and the
leaves come away easily. Stir in the parsley, taste, and adjust seasonings.
Serve hot or cold.

ADVANCE PREPARATION: This will hold for a day or two in the refrigerator.

PER PORTION (3 small or 1 large artichoke with sauce: Calories 153; Protein
7 G; Fat 3 G; 18%CFF. Carb 30 G; Sodium 161 MG.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?